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Yes, it’s true. Summer is the most hated time of the year for cooking because it can make our homes even hotter, but we have to eat, don’t we? These easy summer meals that are light and supper nutritious will get your mouth watering as soon as you see them. You won’t even care about the extra heat from the oven!
Check out the ingredients lists, see whether you will have to go shopping, or you already have the ingredients in the fridge, and get down to work!
Vegan Tacos
Do you want to eat something super spicy today? These vegan tacos will be on your table in just 40 minutes. Note that the prep time is only 25 minutes! Check the link below for a full tutorial to the recipe.
Ingredients:
Mango Avocado Salsa
- 2 cups peeled and diced mango, about 2 medium
- 1 medium ripe avocado, diced
- ¾ cup diced red onion
- ½ cup diced cucumber
- 3 tablespoons fresh orange juice
- 3 tablespoons fresh lime juice
- ½ cup cilantro, finely chopped
- Sea salt
Jamaican Jerk Seasoning
- 1½ teaspoons onion powder
- 1 teaspoon sweet or hot paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon ground allspice
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
Jackfruit
- 2Â (20-ounce) cans jackfruit in brine or water
- 2 tablespoons extra-virgin olive oil
- 6 scallions, white and light green parts, sliced
- 4 garlic cloves, minced
- 1½-inch piece fresh ginger, grated
- 1 habanero, serrano or jalapeño pepper, minced
- 2 tablespoons coconut sugar or agave nectar
- 2 tablespoons tomato paste
- ¼ cup tamari
- 3 tablespoons fresh lime juice
- 12 corn tortillas, charred or warmed
Stuffed Zucchini Boats
I love to eat zucchini all year round, and these stuffed zucchini boats are my favorite. Plus, they will be ready quicker than the tacos that you saw above. You can consume these boats either as a main dish or a side dish.
Ingredients:
- 2 large or 3 medium zucchini, halved lengthwise
- 1 large egg, beaten
- 1 cup torn crusty bread, crumbled
- ⅔ cup grated Parmesan cheese
- ½ garlic clove, minced
- ½ cup quartered cherry tomatoes
- 2 teaspoons lemon zest
- 2 tablespoons fresh thyme leaves
- ¼ cup pine nuts
- Extra-virgin olive oil, for drizzling
- Pesto, for serving
- Sea salt
- Freshly ground black pepper
Stuffed Peppers
Now it’s the season to eat fresh and healthy peppers, and the stuffed peppers is on the list of my favorite meals ever. You can adapt the filling according to your taste, or what you have in your fridge. You can even make it with minced meat or just skip it for a vegan variation of the meal.
Ingredients:
-
- 4Â red bell peppers
- Extra-virgin olive oil, for drizzling
- 1½ cups white cheddar cheese
- Avocado slices or guacamole, for serving
- Lime wedges, for serving
- Sea salt and freshly ground black pepper
Filling
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, grated
- 2 jalapeños, diced, more for topping, if desired
- 2 scallions, chopped
- 1 teaspoon lime zest
- 1½ tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon cayenne
- 1 teaspoon sea salt
- ½ cup finely chopped cilantro
- 3 cups cooked white jasmine rice
- 1½ cups cooked black beans, drained and rinsed
- 1½ cups corn kernels
Grilled Vegetables
Do you love to combine lots of vegetables in your diet? Here’s a recipe that incorporates a dozen of them in just one meal.
Ingredients:
- 1Â yellow squash
- 1Â zucchini
- 8 ounces cremini mushrooms, stemmed
- 1Â small red onion
- 1Â red bell pepper
- 1Â green bell pepper
- 1 ear fresh corn, cut into 1-inch rounds
- Extra virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- tzatziki, pesto, or Greek dressing for drizzling/serving
Fajita Veggies
Doctors advise us to have a rainbow in our plates, and I have to tell you that this is a delicious one prepared in just half an hour.
Ingredients:
- 3 multi-colored peppers, stemmed and sliced into strips
- 3 portobello mushrooms, stemmed and wiped clean
- 1 red onion, sliced into wedges
- 2 tablespoons avocado oil
- 2 garlic cloves, chopped
- ½ teaspoon chili powder, more to taste
- ½ teaspoon cumin
- ½ teaspoon sea salt, more to taste
- Splash of balsamic vinegar
- 2 limes, sliced into wedges
- Freshly ground black pepper
For serving:
- 8Â Flour or Corn Tortillas
- Guacamole or avocado slices squeezed with lime
- Pickled Jalapeños or sliced plain jalapeños
- Diced tomatoes or Pico de Gallo
- Cilantro
-
Tomatillo Salsa or Pineapple Salsa
Eggplant Parmesan
The eggplant parmesan dish is ideal for the times when you are expecting guests and you want to impress them with your cooking skills, or you just want to treat yourself.
Ingredients:
- 2 large eggplant, cut into ¼-inch thick rounds
- 2 eggs, beaten
- ¼ cup almond milk
- 1½ cups panko breadcrumbs
- 1¼ cup grated Parmesan cheese, divided
- 2 teaspoons oregano
- 2 tablespoons fresh thyme
- ½ teaspoon red pepper flakes
- ½ teaspoon sea salt, more for sprinkling
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- 28 ounces Marinara Sauce
- 2 large balls fresh mozzarella, thinly sliced
- ⅓ cup fresh basil leaves
Zucchini Lasagna
Lasagna can be made in so many different ways, and it’s a pity if we don’t make it with zucchinis in summer.
Ingredients:
- ¼ cup chopped walnuts
- 2 garlic cloves
- 7 ounces extra-firm tofu
- ½ cup chopped zucchini
- 1 tablespoon fresh lemon juice
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ½ cup chopped fresh basil
- ½ teaspoon sea salt, more to taste
- freshly ground black pepper
For the Lasagna:
- 5 ounces brown rice lasagna noodles
- Extra-virgin olive oil, for drizzling
- 1 (14.5 ounce) can diced fire-roasted tomatoes
- 2 zucchini, sliced into thin planks
- 1 cup grated pecorino cheese
- Sea salt and freshly ground black pepper
These easy summer meals are great inspiration for the times when you don’t have a clue what to cook, so make sure you save the link in your bookmarks!
